Panzanella Salad

I love this salad and I'm not a salad person. I got this one from Baked Bree.

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SALAD FORMULA:

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1/2 loaf of crusty day old bread

2 cups of tomatoes

1/2 cup fresh basil

1 container fresh mozzarella

salt

pepper

Parmesan cheese

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DRESSING FORMULA:
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1 clove chopped garlic

1 teaspoon Dijon mustard

1/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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PROCESS:

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Start with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.
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Chop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside. (You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)

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Toss the tomatoes and cheese in the dressing.
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Slice your bread and brush (or spray) with a little olive oil, salt and pepper. Grill or toast your bread until it is toasty and crunchy. Cube the bread and add to the tomatoes and dressing.

Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.

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Put in a serving dish and enjoy a delicious hearty salad.

Summer in a Salad

INGREDIENTS:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce.

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced–but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

1 T. poppy seeds (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.

Grape and Feta Salad with Rosemary

Fresh, different, and delicious.

FORMULA:

1/3 pound feta cheese , crumbled coarse
1/2 pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
salt and pepper
1 1/2 quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar (red wine vinegar works too)

PROCESS:

Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.

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Toss mesclun with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.

Summer Salad

FORMULA:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced - but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It's best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don't overmix.